You want a treat that tastes like dessert but fuels your day — enter cottage cheese brownies that hide 15g protein in every square. They’re fudgy, chocolatey, and sneak in cottage cheese (and protein powder) so you won’t miss the gym snack. This guide shows you exactly how to make cottage cheese brownies that hide 15g protein, with clear measurements, step-by-step instructions, and quick tips to get perfect texture every time.
You’ll learn what to buy, how to prep ingredients, the bake process, and storage tricks so you can pin the recipe and make it this week.
What You’ll Need for Cottage Cheese Brownies That Hide 15g Protein
Ingredients (makes 6 brownies — cut into 6 squares for ~15g protein each; exact protein varies by brand)
- 2 cups (450 g) low-fat cottage cheese
- 3 large eggs
- 1/2 cup (60 g) chocolate whey protein powder
- 1/3 cup (33 g) unsweetened cocoa powder
- 1/2 cup (100 g) coconut sugar (or brown sugar)
- 1/4 cup (60 ml) melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/3 cup dark chocolate chips
Tools
- Food processor or high-speed blender
- 8×8-inch baking pan (line with parchment)
- Rubber spatula, mixing bowls, measuring cups
Quick tip: Using chocolate protein powder gives a smoother flavor and helps reach the 15g protein target without affecting texture.
Preparing Your Ingredients (Quick Prep)
- Drain excess liquid from cottage cheese if very wet; pat with paper towel.
- Preheat oven to 350°F (175°C) and line your pan with parchment.
- Measure dry ingredients into one bowl: cocoa, protein powder, baking powder, salt.
- Beat the eggs lightly so they incorporate easily.
Pro tip: Let the melted coconut oil cool slightly so it doesn’t scramble the eggs when mixed.
Step-by-Step Instructions — Make the Brownies
- Add cottage cheese, eggs, melted oil, and vanilla to a food processor. Pulse until smooth (20–30 seconds).
- Add the dry mix (protein powder, cocoa, baking powder, salt) and pulse until combined. Scrape sides with a spatula.
- Fold in chocolate chips if using.
- Pour batter into the lined 8×8 pan and smooth the top with the spatula.
Bake: 18–22 minutes at 350°F (175°C). Check at 18 minutes — center should be set but fudgy (a toothpick will come out with moist crumbs).
Warnings and tips:
- Do not overbake; brownies continue to set as they cool.
- If using plant-based protein powder, texture may be drier; add 1–2 tbsp milk to loosen batter.
Before & After: Cooling, Cutting, and Serving
- Cool in pan on a rack for 30 minutes; chill in fridge 20–30 minutes for cleaner cuts.
- Cut into 6 squares for roughly 15g protein per brownie (estimate depends on brands).
- Serve slightly warmed with a dollop of yogurt or berries for contrast.
Serving tip: Dust lightly with cocoa or add a few sea salt flakes to boost flavor without extra sugar.
Serving and Storage Tips (Keep Them Fresh)
- Store in an airtight container in the fridge for up to 5 days.
- Freeze individual squares wrapped in parchment for up to 2 months; thaw in fridge overnight.
- Reheat 10–12 seconds in the microwave to bring back fudgy texture.
Shortcut: Make the batter ahead, keep it refrigerated up to 24 hours, and bake fresh when you want warm brownies.
You just learned how to make cottage cheese brownies that hide 15g protein without sacrificing texture or taste. These brownies are easy to prep, quick to bake, and scale nicely. Pin this guide for your next snack prep and save it for busy mornings or post-workout treats. Which tip will you try first? Ready to make this happen? Let’s do it!